1/3 cup raw sunflower seeds
1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice (1 large lemon)
¾ teaspoon coarse salt1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons sunflower oil, preferably cold-pressed
½ pound Brussels sprouts, very thinly sliced (3 cups)4-6 leaves of leafy greens such as Swiss chard (any chard) and kale (preferably lacinato), stemmed and thinly sliced (3 cups)
Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
Toss Brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.
Read more at Wholeliving.com: http://www.wholeliving.com/recipe/autumn-greens-salad-with-sunflower-seeds